Live to 100 minestrone

Instructions

Stay Awake

(Stops screen from sleeping)

1 The night before, wash the beans and chickpeas in cold water. Place them in a large bowl and cover them with fresh cold water; they will expand as they soak, so make sure the container is large enough and there is plenty of water. Cover the bowl and leave them to soak for at least 12 hours (or longer – check the packet).

2 The next day, drain and then rinse the beans and chickpeas thoroughly with fresh water. Set aside.

3 Place a large casserole dish (Dutch oven) or ceramic pan over a medium heat. Add the onion, celery, carrot and olive oil and cook for 8–10 minutes, stirring occasionally. Now add the garlic and sun-dried tomatoes and cook for a further 2 minutes. Tear the basil leaves and stir them in along with the chopped parsley and cook for another minute. Next, add the tomatoes and potato, give everything a stir and cook for a further 2 minutes, or until the tomatoes are starting to soften. Add the drained beans and chickpeas and a good pinch of salt and pepper. Cover with water and bring it to the boil. Once boiling, reduce the heat back to medium, cover and cook for 1–1 ½ hours, or until the beans and chickpeas are soft. If needed, top up with water so that the vegetables are always submerged.

4 Once the beans and chickpeas are cooked, add the cabbage, cover and cook for a final 10 minutes. Taste and adjust the seasoning before serving.

5 To serve, use a slotted ladle to divide the vegetables, beans and chickpeas equally between serving bowls, then pour over the warm broth. Sprinkle with cheese or pangrattato (see recipe in Eat Like a Sardinian) and drizzle over some olive oil.